18 нояб. 2021 г. · Bagged with a salted dry rub and a tiny touch of liquid smoke for about 6 hours in the fridge before they went into the water. Went for 24 hours at 152.

14 нояб. 2019 г. · Sous vide short rib is fantastic. I did ~72 hour at 132. It's super beefy flavor and super tender.

18 февр. 2024 г. · - Place the meat and marinade in a sous vide bag and cook at 185°F for 12-24 hours. At 12 hours, cut the bag open to release air and reseal. - ...

2 окт. 2018 г. · I've made these and they do not remotely compare to real BBQ ribs. The smoke and heat impart a crust and flavor that sous vide cannot come close to.

20 мар. 2023 г. · Braise the ribs for 2-3 hours until the meat is tender and falls off the bone. Using a reliable thermometer can help you monitor the internal ...

1 сент. 2022 г. · Does anyone remember the serious eats SV guide for beef ribs? I'm clear ⠀I've used it before but couldn't find it last night.

20 апр. 2021 г. · Sous vide results in much more consistent soft texture for those who don't want the intriguing variability of running a smoker that results ...

15 мая 2023 г. · Kenji's sous vide BBQ ribs with his crispy slaw, cast iron corn bread, and Mac & Gruyère and cheddar cheese. Serious Eats.

27 июн. 2017 г. · I've always done the 165 for 12 hours as per Serious Eats. Have always been spectacular. Good enough for me not to try anything else.

15 сент. 2015 г. · For a more traditional bbq texture, go wth a higher temp and shorter time. 165 for 12 hours gets you much more similar results.